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Vadi Recipe

Fast Facts
Fast Facts

It is a vegetarian dish

Contains vitamin and protein rich vegetables like tomato and mung vadi.

Makes a cheap, but tasty lunch and dinner

Did You Know
Did You Know

It is a pan-Indian dish enjoyed by almost all Indians. The dish is essentially Indian- spicy and delicious.

Main Ingredients-
• Mung vadi
• Potato
• Onion
• Tomato


Vadi is a vegetarian Indian dish. It is traditionally prepared as potatoes dunked in a tomato base curry. Vadi is accompanied by parathas, roti or rice.

Cooking vadi

Ingredients for cooking mung vadi

  • 1 cup mung vadi
  • 2 medium sized potato cut into 1 inch pieces
  • 6 to 8 cloves of garlic
  • 1 cup of finely shredded onion
  • 1 medium sized tomato. This can be substituted by three quarters cup or 2 teaspoon of tomato paste.
  • 1 ginger piece 1 inch in length
  • 2 teaspoonful salt
  • ½ teaspoon turmeric
  • 1-2 seeded green chillies.
  • 1 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 4 tablespoons oil
  • 4 to 6 black pepper corns
  • 1 tablespoon shredded cilantro
  • 1 bay-leaf

Mix and grind ginger, tomato, green chillies and garlic in a blender. A pressure cooker is required. However, this can be substituted by any sealed heavy bottom pan.

Method of preparation

  • Pour 2 tablespoons of oil into the cooker. Heat the oil.
  • Put the mung vadi on medium heat for 3-4 minutes until the color of vadis turn brown. A smell of nuts is also ascertained.
  • Take out the vadi from the pan.
  • Pour 2 more tablespoons of oil into the cooker or pan.
  • Put in shredded onions, bay-leaf and peppercorns.
  • Saute on medium high heat until the time when onions become translucent and ready to be become brown at the edges.
  • Put in red chili powder, turmeric, cumin powder, and coriander powder
  • Saute the mix for 30 seconds and add the ginger, green chilly, tomato and garlic blend
  • Put in salt and after waiting for a minute, add 2 tablespoons water
  • Saute until oil oozes to the side of the cooker or pan
  • Put in the fried mung vadis
  • Add potatoes and ensure that the masala fully coats them.
  • Put in water and stir
  • If using a pressure cooker, wait for the first hiss and then lower the heat and cook for 12-13 minutes. If cooking is done in a pan, cook for a period of 15-16 minutes
  • Ideally, vadis should be colored bright yellow. This color signifies creamy and soft insides.
  • Shredded cilantro is used to garnish the dish. It also helps in seasoning of the dish
  • Before serving, sprinkle some fennel powder or garam masala.

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